Brussels sprouts, the tiny cabbages that originated in Belgium have become an American favorite and pan roasting them is one the best ways to cook them quickly. When making this recipe, we found tiny ones but if using large ones, cut them into halves or quarters.
Serves 3 to 4
ingredients
3 cups brussels sprouts (roughly 14 ounces)
3 tablespoons toasted sesame oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 small serrano pepper, finely minced
1 tablespoon unpeeled grated ginger
2 tablespoons sweet soy sauce*
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds (for garnish)
instructions
Trim and discard the edges off the brussel sprouts. Heat sesame oil in a frying pan and add the brussel sprouts, salt, and pepper. Cook them on high heat tossing them frequently until they are golden brown on some sides (this will take about 3 to 5 minutes).
Lower the heat and add the unpeeled ginger, soy sauce, and vinegar and toss and simmer for another 5 minutes. The sauce will become dark and bubbly and the brussel sprouts should be coated in the sauce and cooked through. Turn the heat off and let them rest for 5 minutes.
Sprinkle with sesame seeds and serve.
notes & variations
*ABC Kecap Manis is an Indonesian style soy sauce that works really well. It is not as salty as some and has a rich thick consistency and a caramel soy flavor.
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The serrano pepper is optional — or make a hotter version by adding a tablespoon of red chili sauce.
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